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Loaded Minestrone Soup from www.whatsgabycooking.com (@whatsgabycookin)
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5 from 4 votes

Minestrone Soup

This classic Italian version of a vegetable soup is loaded with just about every vegetable under the sun, a handful or so of pasta, a tomato broth and parmesan cheese to make the perfect Minestrone!
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Soup
Cuisine: Italian
Keyword: minestrone soup, classic minestrone soup, italian minestrone soup, loaded minestrone soup, the best minestrone soup soup, how to make minestrone soup,
Servings: 8 people
Author: Gaby Dalkin

Ingredients

  • 2 tablespoons olive oil
  • 4 ounces pancetta, diced (can also use bacon)
  • 1 medium yellow onion, diced
  • 6 cloves garlic, roughly chopped
  • 2 teaspoons dried oregano
  • 1/2 teaspoon red pepper flakes
  • 2 large carrots, peeled and cut into 1/2 in coins
  • 2 stalks celery, sliced into 1/2 inch pieces
  • 1 15-ounce can diced tomatoes
  • 8 cups chicken broth (or vegetable broth)
  • 4 cups water
  • 2 bay leafs
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1 pound baby new potatoes,  cut in half or quartered if on the larger side
  • 1 cup macaroni pasta
  • 1 large zucchini, cut into 1/2 in half moons
  • 1/2 bunch Swiss chard, greens removed from stems and torn into pieces about 4 cups packed, and stems cut into 1/2 in pieces. (keep separate)
  • 1 15-ounce can red kidney beans, drained and rinsed
  • 1/2 cup fresh basil, torn
  • 1 cup grated parmesan cheese, divided
  • Crusty bread for serving

Instructions

  • Heat the olive oil in a large dutch oven over medium heat. Add the pancetta and cook until golden brown but not quite crispy
  • Add the onion, garlic, oregano, crushed red pepper, carrots, and celery. Cook, stirring often, for 5 minutes and then add  the canned tomatoes along with the juice and cook 5 minutes more
  • Add chicken stock, water, bay leaves, salt and pepper and bring to a simmer and cook partially covered for 10 minutes.
  • Add potatoes, dried pasta, zucchini, and chard stems, bring back to a boil and cook 15-20 minutes
  • Add rinsed beans and chard, cook another 5-8 minutes
  • Toss in the torn basil and 1/2 cup parmesan, adjust seasoning with more salt and pepper. Serve topped with more parmesan, basil a drizzle of olive oil and crusty bread